MODELING OF REHYDRATION KINETICS OF GREEN BELL PEPPERS


DOYMAZ İ. , İSMAİL O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.37, ss.907-913, 2013 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 37 Konu: 5
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/j.1745-4549.2012.00724.x
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayısı: ss.907-913

Özet

The water absorption characteristics of dried green bell peppers were studied at hydration temperatures at 25, 50 and 75C. Prior to drying at 65C, green bell peppers were pretreated with ethyl oleate (AEEO) and citric acid (CITRIC) solutions. Initial rehydration rates increased with rehydration temperature for all samples and were highest for the AEEO pretreated samples. At all rehydration temperatures, the equilibrium moisture contents were highest for the pretreated with AEEO solution. The moisture diffusivity (D) was determined by using Fick's second law. The values of D varied from 16.8 to 32x10(-8), 9.16 to 16.7x10(-8) and 9.73 to 19.9x10(-8)m(2)/s for AEEO, CITRIC and CONTROL samples, respectively, over the temperature range investigated.